Coconut Chocolate Cookies with Cherry Drizzle
45 Minutes • 24 small cookies
Velvety chocolate and coconut entwine in a rich, chewy bite, tempting you with every indulgent crumb. Just when you think it can’t get any sweeter, a delightful maraschino cherry drizzle glides over the top—deep, glossy, and impossible to resist. One taste, and you’re lost in the moment.
What you need
- 2 cups Choc-o-lotta Dilettoso Mix
- 3/4 cup of butter, room temperature
- 1 tsp of vanilla extract
- 1 whole egg
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- ⅛ tsp of sea salt
- 1/2 cup of shredded coconut
- 1/2 cup of chopped maraschino cherries (we recommend Luxardo)
- 1/2 cup of chopped pecans
- FOR THE GLAZE:
- 1 cup of powdered monk fruit
- 2 tbsp of milk
- 2 tbsp of maraschino cherries juice (from the jar)
- 1 tsp of vanilla extract
- TOPPING: Pink Sugar
Hot Hot Hot
How to do it
- PREHEAT the oven to 350F.
- MIX the dry ingredients for the cookies.
- ADD the softened butter, egg, and vanilla extract and incorporate all the ingredients to create a consistent cookie dough.
- CHOP the cherries and pecans and incorporate into the dough. Mix in the shredded coconut.
- CREATE 24 cookies and place them in a baking tray.
- POP the trays in the refrigerator for 10 minutes.
- BAKE for 11 minutes.
- MIX the ingredients for the glaze, once the cookies are baked and cooled drizzle the glaze over the cookies and sprinkle the pink sugar. Enjoy!
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